skinnymixer’s Coconut Jelly

My family and I recently went on a little trip to Sydney for a concert, and it was such a delight to take our kids to experience proper Yum Cha for the first time. Michael had this great idea of letting the kids choose whatever they wanted to eat off of the little Yum Cha carts to get the proper experience, and both of the kids jumped at the coconut jelly for dessert and loved it. I think its a lovely textural dessert and full of coconut flavour. I have made a healthier version of the traditional dessert using Xylitol for the sweetener, so it is also great for low carbers and those with diabetes who want a little sweet treat. I hope you enjoy it as much as our kids do! Love Nik xx

For those asking about gelatin, I use it with coconut milk/cream all the time to make jellies & it works well. For low carb, I use liquid stevia or other times, maple syrup or even honey both work fine. I use coconut cream to make a big batch of dairy-free hot chocolate then mix some gelatin into the left-overs to have as snacks the next day.

Ok, for everyone asking about substitutes- I made these this morning with maple syrup for sweetener, used light coconut cream in place of coconut milk and gelatine in place of agar-agar.

They are really delicious and creamy, but:

– The mixture separated and I had a layer of gelatine on the bottom and a creamy layer on top – They didn’t quite set well enough to be popped out of a mold, but would work nicely if served in ramekins and eaten more like a pudding

I think if you’re using a liquid sweetener, you may not need the extra water and if you don’t use Ayam brand coconut milk like Nik suggests, it will likely split. Hope that helps!

Yum I love these 🙂 I do mine with 50/50 fruit purée (e.g. berries or mango!) and coconut milk and skip the sugar/sweetener. Still sugar, but other beneficial vitamins and fibre from fruit. What a great low carb version though 🙂